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Abstract
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| The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured roséGrenache wines was evaluated during their shelf-life. Descriptive sensory analysis with a trained panel was carried out when sensory differences in the triangle test were noticed. In addition, consumer tests were performed in order to investigate consumers? acceptability of wines. Results revealed significant sensory differences between control and glutathione inactive dry yeast wines after 9 months of aging. | |
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International
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Si |
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JCR
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Si |
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Title
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International Journal of Food Properties |
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ISBN
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1094-2912 |
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Impact factor JCR
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0,906 |
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Impact info
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Datos JCR del año 2013 |
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Volume
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17 |
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10.1080/10942912.2012.685682 |
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Journal number
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From page
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987 |
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To page
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1001 |
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Month
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SIN MES |
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Ranking
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